If you’ve navigated through the descriptions of our different types of pasta, you’ll have come across the names of one or more of the chefs who have taken a liking to a certain form.

Maccheroncino di farro is dedicated to an up and coming young chef, considered the best of the moment in Rome.

I’m talking about Fabrizio Sepe of Tamerici who does our maccheroncini in a light version with cacio cheese and black pepper that bring out the mellow flavors and aroma of the pasta.